OBAO

Michael “Bao” Huynh (Baoguette, Bar Bao) introduces his latest restaurant, this one reinterpreting Southeast Asian noodle and barbecue dishes. Thailand’s pad si-ewe gets an upgrade with the addition of short-rib meat, green-mango kimchi and a fried egg, and Singapore mai fun’s thin rice noodles are enhanced with crispy lard, Chinese sausage, shrimp and golden chives. Coming from the grill, meanwhile, is a small selection of items like whole red snapper and a Vietnamese-style pork chop.